Baked Chicken and Bacon-Wrapped Lady Apples

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This elegant roasted chicken with bacon-wrapped lady apples is a wonderful way to celebrate seasonal produce. The dish combines succulent chicken thighs with the natural sweetness of miniature apples, all tied together by the smoky saltiness of bacon. It is a sophisticated traybake that relies on the harmony of autumn flavours to create a meal that feels special yet remains simple to prepare.

As a naturally dairy-free main course, this recipe is ideal for hosting or a comforting family Sunday roast. The sharp tang of the cider and vinegar reduction cuts through the richness of the meat, resulting in a beautifully balanced glaze. Serve this alongside some steamed seasonal greens or crushed new potatoes to soak up the delicious herb-infused juices.

Ingredients for Baked Chicken and Bacon-Wrapped Lady Apples

8 thin slices bacon (from a 1/2-lb package)
12 lady apples (about 1 to 2 inches in diameter
6 chicken thighs (900g
with skin and bones)
1/2 ملعقة صغيرة ملح
1/2 ملعقة صغيرة فلفل أسود
240ml unfiltered apple cider
120ml cider vinegar
2 sprigs fresh marjoram plus 2 teaspoons chopped fresh marjoram, or to taste
1 tablespoon cold unsalted butter

How to make Baked Chicken and Bacon-Wrapped Lady Apples

Put oven rack in middle position and preheat oven to 204°C.

Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet.

While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or using half a wooden pick.

Brush a 3-quart (13- by 9-inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes.

Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to baking dish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes.

While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil, stirring and scraping up brown bits, until reduced by half (about 180ml ), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.